Venison Shoulder and Back

Ingredients

• 500 g venison shoulder
• Salt
• Pepper (freshly ground)
• 4 tbsp plant oil
• 2 onions
• 150 g celery root
• 2 carrots
• 1 tbsp Tomato Paste
• 200 ml red wine
• 250 ml game stock
• 1 bay leaf
• 2 cloves Allspice
• 3 peppercorns
• 0.5 tsp whole black pepper
• 400 g venison back (pre‑trimmed)
• 1 tbsp lingonberries (jarred)

Instructions

1. 1.

   Rinse the shoulder, pat dry and season with salt and pepper. Brown all sides in a hot pan with 2 tbsp oil. Peel and dice the onions, celery root, and carrots; add to the pan and cook until lightly browned. Stir in tomato paste and deglaze with wine. Add a splash of stock, bay leaf, cloves, allspice, and black pepper; cover and simmer gently for about 1½ hours, turning occasionally and adding more stock as needed.

2. 2.

   Preheat the oven to 120 °C (250 °F) with both fan and top heating.

3. 3.

   Rinse the back, pat dry, season with salt and pepper. Brown all sides in the remaining oil in an oven‑proof skillet. Transfer to the oven and roast for about 25 minutes until pink inside, turning occasionally.

4. 4.

   Remove the shoulder from the sauce and let rest wrapped in foil. Strain the sauce and reduce slightly. Season with lingonberries, salt, and pepper. Slice the meat and arrange on plates with the sauce. Take the back out of the oven, let it rest briefly, slice, place on the same plate, and serve.

5. 5.

   Serve with vegetables as desired.